Crispy Air Fryer French Fries

My neighbor came over with a brand-new air fryer, convinced it would change her life, and honestly, she wasn't wrong. We decided to test it out with the simplest thing imaginable: potatoes, oil, salt. Twenty minutes later, we were standing in her kitchen passing around a basket of fries that tasted like they came from a proper bistro, except they were somehow lighter and crispier than anything we'd made in a regular oven. That's when I realized the air fryer wasn't magic—it was just really, really good at one thing.

Last summer, my kids asked for homemade fries for the third time that week, and instead of caving and ordering takeout, I grabbed four potatoes and the air fryer. By the time they came back from riding their bikes, the kitchen smelled incredible and there was a warm basket waiting for them. They ate them standing at the counter without even asking for ketchup, which felt like winning a small parenting victory.

Ingredients

• Russet potatoes (4 large, about 900 g): These starchy beauties are the MVP of fries—cut them into 1/4-inch thick batons and don't overthink the thickness or they'll cook unevenly.
• Olive oil (2 tablespoons): A light coating is all you need; the air fryer does the heavy lifting, so resist the urge to drown them.
• Sea salt (1 teaspoon, plus more): Regular table salt disappears into the fries, but sea salt crystals sit on top and remind you why this matters.
• Freshly ground black pepper (1/2 teaspoon, optional): Add it if you want a whisper of pepper, skip it if you're a purist.

Instructions

Soak the potatoes:

Cut your potatoes into thick fries and drop them into a bowl of cold water for 20 to 30 minutes. This pulls out excess starch and is the secret to that crispy exterior—don't skip it just to save time.

Dry them completely:

Wet potatoes steam instead of fry, so grab a clean kitchen towel and pat each fry until there's no moisture left. This step feels tedious but makes all the difference.

Coat with oil and seasoning:

Toss the dried fries with olive oil, sea salt, and black pepper in a large bowl until every piece is lightly glossed. You want even coating, not a pool of oil at the bottom.

Heat your air fryer:

Preheat to 380°F (193°C) for about 3 minutes while you get your fries ready. This ensures they start crisping the moment they hit the heat.

Arrange them single layer:

Spread the fries in the basket without crowding—they need air to circulate around each one. If you pile them up, you'll get soft fries instead of crispy ones, which would be heartbreaking.

Air fry and shake halfway:

Cook for 15 to 20 minutes total, stopping halfway through to shake the basket so everything browns evenly. You'll know they're done when they're golden and make a gentle rustling sound.

Final seasoning and serve:

Taste one and add more sea salt if needed—fries need enough salt to be interesting. Serve them immediately while they're still warm and at peak crispiness.

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There's something almost meditative about watching fries cook in an air fryer—the basket is transparent, so you see the color deepen and the edges curl just slightly as they transform. One afternoon while they cooked, a friend asked why I wasn't stressing about dinner, and I realized it was because these fries felt easy, like cooking had stopped being a chore.

The Secret to Perfect Texture

The difference between soggy and shatteringly crisp comes down to two things: removing the starch and respecting the air circulation. I learned this the hard way by making crowded batches that turned into soft fries, which taught me that patience—and space—matters more than rushing. Air fryers work best when you give them room to do their job, so even if it means cooking in two batches, your fries will thank you.

Flavor Variations Worth Trying

Once you nail the basic formula, the fun begins. I've shaken garlic powder onto hot fries and watched the warmth release the aroma, tried smoked paprika for a subtle BBQ vibe, and sprinkled fresh parsley and a pinch of rosemary for something herbaceous. Each variation took the same effort but felt completely different, which is the beauty of having a reliable base recipe—you can play around without fear.

Dipping Sauces and Serving Ideas

Fries are honestly good with just salt, but a proper sauce turns them into an event. I've made quick garlic aioli by whisking mayo with minced garlic, served them with bright ketchup, and even tried them with a tangy sriracha mayo that my sister kept coming back to. The fries are crispy enough to hold up to wet sauces without turning soggy, which feels like a small miracle after years of regular oven fries.

• A squeeze of fresh lemon and flaky sea salt feels like a restaurant move that's actually simple.
• Warm them in a bowl lined with paper towels to absorb any extra moisture and keep them crispy longer.
• Serve immediately because the window for peak crispiness is real—don't let them sit.

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These fries prove that the simplest recipes often deliver the most joy. Whether you're feeding a crowd, convincing a picky eater to eat vegetables, or just craving something warm and crispy at odd hours, this recipe shows up every single time.

Recipe FAQs

→ How do I ensure fries turn out crispy?

Soaking cut potatoes in cold water removes excess starch, which helps create a crispier texture when air fried. Also drying them thoroughly and not overcrowding the air fryer basket improves crispiness.

→ Can I use unpeeled potatoes for these fries?

Yes, you can leave the skin on for added texture and nutrients. Just wash potatoes well before cutting and proceed with soaking and drying steps.

→ What seasoning works best with these fries?

Simple sea salt is highlighted here, but adding garlic powder, smoked paprika, or fresh herbs can enhance the flavors without overpowering the natural potato taste.

→ Is olive oil the only oil option?

Olive oil provides flavor and crispness, but avocado oil can be used as a substitute for a slightly different taste and similar cooking properties.

→ How long should I cook the fries in the air fryer?

Air fry the fries at 380°F for 15–20 minutes, shaking the basket halfway through to ensure even cooking and browning.